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Lemon Dijon Aioli

Red Snapper

Baked Red Snapper with Lemon, Dijon, Garlic Aioli,

Panko Pine Nut Crumb served with a Pear, Fennel. Gorgonzola Salad with Lemon Rosemary Vinaigrette



Lemon Rosemary Vinaigrette

1/3 cup white balsamic vinegar

2 teaspoons sugar

½ teaspoon salt

1 1/2 tablespoons honey

1 1/2 teaspoons fresh rosemary, finely chopped

2 teaspoons Italian parsley, chopped

Zest of 1 1/2 large lemons

1 teaspoon fresh, minced garlic

1/8 teaspoon white pepper

1/2 cup good quality extra virgin olive oil

¼ cup grapeseed oil

Aioli Sauce

3/4 cup mayonnaise

2 tablespoons Dijon mustard

2 teaspoons stone ground mustard

1/2 teaspoon fresh minced garlic 

Zest of ½ large lemon

Panko Pine Nut Crumbs

1 cup Panko crumbs

½ cup coarsely chopped pine nuts

½ teaspoon salt

1/2 teaspoon fresh cracked pepper

1 1/2 tablespoons melted butter, cooled


Baked Red Snapper

4-  6 ounce, red snapper filets, scaled, skins removed

Olive oil

Salt & pepper

Pear, Fennel Salad

1 medium sized fennel bulb, sliced thinly with mandoline.  

1 small sweet onion

2 mini, seedless cucumbers, sliced thinly

2 Bartlett pears

Dried, whole figs, sliced

Curly Oak lettuce or your favorite

Baby Arugula 

Block, Gorgonzola cheese 

Fresh lemon slices

Fresh herbs: dill, parsley, basil




Lemon Rosemary Vinaigrette

Add the balsamic vinegar, sugar and salt to a small mixing bowl and whisk until dissolved. Add the honey, rosemary, parsley, zest, garlic, pepper and whisk.  Add the oils and whisk to emulsify or shake in a container with a lid.  

Aioli Sauce

Whisk all of the ingredients together, cover and place in the refrigerator until ready to use.  

Panko Pine Nut Crumbs

Mix the Panko, pine nuts, salt & pepper together.  Drizzle in the butter while mixing.  

Baked Red Snapper

If using fresh caught snapper, rinse filets under cool water to remove any scales, remove any bones and pat dry with paper towels.  

Season both sides with salt.  Brush the bottoms lightly with olive oil and place on a baking sheet, lined with parchment paper, 1 inch apart.  

Spoon 3-4 tablespoons of the aioli on top of each filet and spread out evenly. Using a spoon, sprinkle on a light layer of the crumbs and gently press into the aioli to adhere, then sprinkle on a second layer but don't press.  

Bake in the center of oven at 425 degrees for 12-15 minutes, or until a fork goes through the fish easily and crumbs are golden brown. Squeeze fresh lemon over the top of fish . drizzle with Extra Virgin Olive oil and sprinkle with chopped, fresh herbs: dill, Italian parsley, basil. 

Pear, Fennel Salad

Arrange salad items on individual plates or a salad platter/bowl.  Serve the salad and Gorgonzola cheese with the lemon rosemary vinaigrette.  


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